Savory Indian Vindaloo: Spicy and Tangy Meat Delight

Cooking Instructions

1. 1

   Marinate the Meat: Mix the boneless lamb or pork with white vinegar, salt, and turmeric in a bowl. Cover, then chill for at least 1 hour or preferably overnight.

   60 min
2. 2

   Prepare the Spice Blend: Dry roast the dried red chillies, cumin seeds, coriander seeds, black peppercorns, mustard seeds, cloves, and cinnamon stick in a pan for 1-2 minutes until fragrant. Let cool, then grind with garlic, ginger, vinegar, and a splash of water to form a smooth paste.

   1 min
3. 3

   Sauté the Onions: Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, about 8-10 minutes.

   8 min
4. 4

   Cook the Spice Paste: Stir in the spice paste with the sautéed onions and cook for 2-3 minutes.

   2 min
5. 5

   Add Tomatoes and Spices: Mix in chopped tomatoes, chilli powder, and garam masala. Cook for 5-7 minutes until tomatoes soften.

   5 min
6. 6

   Brown the Meat: Add marinated lamb or pork and cook for 5-7 minutes until browned.

   5 min
7. 7

   Simmer the Curry: Pour in water or stock, bring to a gentle boil, then reduce heat. Cover and simmer for 45-60 minutes.

   45 min
8. 8

   Final Touches: Taste and adjust seasoning as needed. Let sit for 10 minutes before serving.

9. 9

   Garnish and Serve: Sprinkle with coriander leaves and serve with rice or naan.